CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES
10 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup sweet butter, cut into chunks
3 large eggs, room temperature
1 cup sugar
3/4 cup flour
3/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup creamy peanut butter
Put chocolates and butter in top of double boiler or in saucepan over saucepan of simmering water. Cook, stirring occasionally, until melted. Remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Whisk in flour, baking powder, and salt.
Chill dough, covered, until firm, about 2 hours.
Take dough out and let sit at room temperature 15 minutes.
Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper.
Scoop 1 Tbsp portions of dough, rolling each into a ball, and put onto sheets 1 inch apart.
Press your thumb into center of each cookie ball, making a small well.
Fill a resealable plastic bag with peanut butter. With scissors, snip off 1 corner of bag and squeeze about 1/2 tsp peanut butter from bag into each well.
Bake cookies until they no longer look wet on top, about 8 minutes.
Let cool on baking sheets.
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